Right about now — and continuing until the first frost — the official Recipe Swap refrigerator is taken over by evil, produce-bearing ninjas.

Hard to believe, perhaps. But we see no other reasonable explanation for the fact that it’s only the second week of summer, neither vegetable bin will close completely, and there is a pint of blueberries seeking refuge in the ice cube drawer because the freezer is full.

While it might be suggested that Mrs. Recipe Swap lacks self-control and should not be allowed near a farmers market — or to drive on roads with U-pick berry signs — we prefer the eminently scientific ninja theory.

All we need is a little inspiration to ward off the inevitable grilled-vegetable rut, and that comes courtesy of two new cookbooks.

A simple cole slaw from Susie Middleton’s “Fast, Fresh and Green” strikes a Southwest note and gets extra points at Swap World Headquarters because it uses our favorite summer cooking technique: no cooking.

“Recipes From an Italian Summer” by Phaidon Press “conjures picnics and countryside meals,” according to Michele Kayal of The Associated Press. Their recipe for a cold corn and mozzarella salad uses canned corn, but at this time of year we’d go for fresh.

Reader responses: Joan Wells, of Liverpool asked for an encore appearance of the recipe for Colgate Inn Tollhouse Cookie Pie. “I bought all the ingredients but lost the recipe,” Joan wrote. We can’t bear the thought of neglected chocolate chips and brown sugar — much less orphaned calories — so here ’tis.

In a similar vein, maroonmom on our Recipe Swap forum was looking for some new cupcake fillings. One response came from kateri315, who says her recipe is “very ‘Hostess’ cupcakelike, but better.”

Cream brown and white sugars with shortening until fluffy. Beat in eggs, then add vanilla and flour and mix well. Stir in chocolate chips. Spoon batter into pie shell and smooth top.
Bake at 325 degrees in preheated oven for about 1 hour, until center is set. Cover crust with foil if it browns too quickly.
To serve in proper Colgate Inn style: Top warm pie with a scoop of vanilla ice cream and drizzle with chocolate syrup. Garnish with mint leaf.